To make the marinade: In a mini food processor or blender, blend together the orange juice, 1 chipotle pepper, 2 tablespoons lemon or lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the shrimp. Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes.

Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade. Broil about 4 to 5 minutes or until shrimp are opaque and just cooked through. Remove from the broiler and leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a few minutes to warm them.

To assemble the tacos, stir together the sour cream and 1/4 cup cilantro. Spread about 1 tablespoon of cream on each tortilla. Top with some slaw, a few shrimp and avocado. Sprinkle with crumbled cheese and serve.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.